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5.28.2018

Five words that belong together, if ya ask me. A local cookie delivery place featured this cookie as a monthly flavor and I knew I had to recreate it!

I used my favorite chocolate chip cookie recipe as a guide, and just tweaked and added as I went to incorporate the flavors that I wanted, which included crushed Biscoff cookies in the dough as well as a generous scoop of the cookie butter whipped in with the butter- and of course a melty pile of Biscoff hiding in the middle when you bite into it!

The key to good cookies, with any recipe really, is in getting the texture of the dough right! You want it to stick together without being crumbly, but not so sticky that it sticks onto your fingers- almost like Play-Doh. If it's too dry they won't spread enough, if it's too moist then they'll spread too much and be flat. To me the perfect cookie is somewhere in the middle- puffy, soft in the middle with a slight crisp around the edges.

Biscoff White Chocolate Chip Cookies

Yield: 25 large stuffed cookies

2 sticks of butter, at room temperature

3/4c brown sugar

3/4c white sugar

2 eggs

2t vanilla extract

3c flour

2t baking soda

1t salt

15 Biscoff cookies, crushed

1c Biscoff cookie butter, divided

2c white chocolate chips

1. Preheat oven to 350.

2. In a stand mixer, beat the two sticks of softened butter with the sugars until light and fluffy (a couple of minutes). Add 1/2c of cookie butter and beat until smooth. Add two eggs and vanilla extract and mix until incorporated.

3. In a separate bowl, combine the flour, baking soda, salt, and crushed Biscoff cookies (I crushed mine by putting them in a Ziploc bag and using a rolling pin over it).

4. Add the dry ingredients to the mixer with wet ingredients and combine. Check your dough consistency- if it seems to crumbly, mix in another 1-2tbs of butter. Add in the white chocolate chips.

5. Take a rounded tablespoon full of dough in your hand and flatten it into a small disc. Spoon about 1t of cookie butter into the middle. Shape another tablespoon full of dough into a disc and place on top of the first one, closing the edges to seal in the cookie butter, then roll into a ball.

6. Bake on a cookie sheet lined with parchment paper for 11-12 minutes, until the edges just start to crinkle. Remove from the oven and let cool on the sheet for another few minutes (they solidify and finish cooking during this time). I use two sheets so when one is cooling, I can pop the next one in ready to go!

Best devoured warm when the Biscoff in the center is still melty!

*It did take some extra time to stuff them, so for a couple of batches I just used a cookie scoop and baked them as a normal cookie, then drizzled the top with melted cookie butter to save some time! Those turned out delicious as well, and if you're wanting to get more cookies out of this recipe then that's the way to go!

1 comment:

hello

I'm Whitney.

I'm mostly just trying to keep my head above water over here (and by water I mean a sea of diapers, dirty dishes, and Pinterest ideas).
I also like to decorate and throw some parties along the way! Because if you're treading water you might as well throw some glitter in the air and paint a few things while you're at it. ..Right?